Quick Sourdough Discard Waffles Recipe - Thyme For The Table (2024)

FAQs

How to make waffles ahead of time for a party? ›

Better to have a couple waffle makers and make them as needed. IF you must make them ahead of time, make them, let them cool on a rack and then rewarm them in the oven or a toaster oven as you need them.

Grease the Waffle Iron With Cooking Spray

Cooking spray won't burn as rapidly as butter, and will help achieve that satisfyingly crisp outside you crave. The best part? It's a lot quicker and easier to just give your iron a good spray than attempting to brush butter evenly over all those grooves and edges.

Sourdough discard only lasts a day or two at room temperature. As such, it is best to keep your discard in the fridge, where it will last for up to one week. Of course, you can only rely on it lasting that long if you store it correctly.

Yes, it is quite easy to make waffles that are perfect for eating on another day. By purposefully undercooking them a bit, you can then allow them to cool before wrapping them in pairs with plastic wrap and then placing them in an airtight plastic bag.

Put a wire cooling rack on a sheet pan in a 200 degree oven. Use it to keep your waffles warm until you're ready to serve. Having them on the rack will let air circulate around them and keep them from getting soggy on the bottom.

To keep a cooked batch of waffles warm, place them in a low oven directly on the oven rack, or on a wire rack where the air can circulate—never on a sheet pan, where they'll trap that steam and go soggy on the bottom.

Other Ways to Keep Waffles from Getting Soggy

Here are some other ways to keep the sogginess at bay: Place your waffles on a cooling rack in a low-heat oven (don't stack the waffles on top of each other). Throw your waffles in a toaster to refresh their crispiness. Make sure your waffle iron is very hot.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

Do you have to use sourdough discard right away? ›

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge.

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).

Can you freeze sourdough discard? Technically, yes. But for the best results, you are better off freezing an active and healthy sourdough starter. Because some of the yeast dies when frozen, you want the starter to have as much healthy yeast as possible prior to freezing.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Close the bag almost all of the way, put the straw in, then stuck the air out. It helps keep the waffles fresh for longer. For a different approach, wrap the waffles up in plastic wrap, then cover them with foil.

Waffles are easy – same ingredients as pancakes, just different ratios so they're crispy outside, soft and fluffy inside. You can make this waffle recipe right now, though if you make the batter the night before they're even better!

Grab a wire cooling rack and place it on top of a baking sheet. Set in a warm oven (225°). As your waffles are done place them on the wire rack. The oven will keep them warm, and the rack set-up will keep them warm but overcooked.